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Old 06-26-2007, 06:02 AM   #31
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a Beer (or wine) just a little bit before you eat.

Katherine Snow. xx
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Old 05-23-2008, 08:23 PM   #32
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(candies-marshmallow, nougat, caramel +++), dip in chocolate
(sour salad dressing), add a little honey or sugar
(crust for pasties), add a little sugar for taste and browning (grandma taught me)
(green goddess dressing), ground up anchovies (mmm)
(asparagus), summer savory
(meats), garlic
salt-moderation, minimalization, but I love it.

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Old 05-23-2008, 08:59 PM   #33
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(Kitchenelf, you'll like this one. How could you forget?)

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Old 05-23-2008, 09:01 PM   #34
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I made some beef stew the other day and the recipe call for 1 tablespoon of a dry Barbecue Seasoning to be mixed with the flour to dredge the stew meat. It really gave the stew a very different taste. It had a little kick to it. Very good.
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Old 05-24-2008, 08:07 AM   #35
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fresh herbs can liven up alot of things..................
Michele Marie
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Old 05-24-2008, 08:30 AM   #36
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Originally Posted by kitchenelf View Post
Salt was going to be my #1 choice but oddly another couple ingredients that can be used in sweet or savory dishes is cilantro and lime. I've just got a "thing" for those two flavors. They are a great addition to fruit i.e., fruit salsa, or just some fresh fruits, like watermelon, and pineapple, and they add so much flavor to chicken, pork, fish, etc.

But that one certain thing would have to be salt.
Cilantro is a very difficult flavor... certainly NOT universally loved, and all those people to whom the stuff tastes like soapsuds actually have a sensitivity to it... Lime, while not nearly so versatile as lemon, is another story, but I think it's fairly cuisine-specific.

Thyme is (imho) the most universal herb flavor after parsley. and Marjoram is very much used in Europe.
Wine is the food that completes the meal.
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Old 05-24-2008, 08:40 AM   #37
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Realizing, out of the gate, that I am in tall company here, I make a lot of use of Adobo. I put it on veggies, beef, pork and fish. I do not necessarily use a lot of it, sometimes just a hint. I find that it adds a different taste in different foods.

Maybe just me, but, I do like it.

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Old 05-24-2008, 10:32 PM   #38
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Originally Posted by *amy* View Post
Whipped cream.
especially good on a baloney sandwich!
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Old 05-24-2008, 10:53 PM   #39
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Garlic, fennel, cumin, caraway, sweet basil are my principle seasoning agents that go into most of my cooking these days
Cook with passion or don't cook at all
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Old 05-24-2008, 11:12 PM   #40
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Many foods can be improved (to my tastes anyway) with mushrooms, onions, garlic, and tomatoes (not necessarily all together, but that combination does definitely work for any tomato based meals).

I like thyme in tomato based foods.

As already pointed out, for desserts (and hot chocolate), you can't go wrong with whipped cream!


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